How to cook a chicken heart
Chicken hearts, perhaps the smallest onessize by-products, the weight of one heart does not exceed 40 grams. To prepare various dishes, you should choose chilled, fresh hearts in the store, since in them, in contrast to frozen ones, the concentration of nutrients is maximal.
Hearts need to be washed, removed bloodclots and fatty interlayers. Prepare them, as a rule, whole or cut into halves. The nutritional value of chicken hearts is due to the abundance of vitamins A and B in a large number. Also in the hearts are useful micronutrients such as phosphorus, iron, potassium, magnesium, copper, zinc and others.
Caloric content of hearts is lower than that of meat, total 158kcal per 100 grams of product, while in terms of protein content they are not inferior to meat. It is recommended to use hearts for people with a low level of hemoglobin, with reduced immunity, as well as suffering from cardiovascular diseases and diseases of the nervous system. The process of preparing hearts is long enough because of the dense structure of the muscles forming the chicken heart, the cooking time is from 50 minutes to 1.5 hours, depending on the age of the hearts and their size.
What can I make from chicken hearts? A lot of dishes are prepared from this useful by-product: soups, hot second courses, and snacks, and salads, and fillings for pancakes and pies. Here are just a few examples of delicious and simple dishes.
Chicken hearts in creamy sauce
Ingredients:
- Kilogram of chicken hearts
- Cream of 20% - 250 g.
- Onions - 2 heads
- Fresh mushrooms - 300 gr.
- Bay leaves - Pepper and salt
- Vegetable oil for frying
- Greenery for decoration
Cooking process: Chicken hearts rinse, remove fat from the tops and clean from the ducts. In a hot frying pan, add the vegetable oil, fry the hearts for 10 minutes. Mushrooms champignons rinse, cut into plates. Peel onion and cut into half rings. In the frying pan with hearts add the champignons andonion and a little fry. Pour in the cream, bring to a boil, and then simmer for 20 minutes under a lid. Add salt, pepper and bay leaf and leave for another 5 minutes. Before serving sprinkle with chopped herbs. This dish will satisfy even the most exquisite gourmets. They will appreciate the delicate taste of creamy sauce in combination with the tenderness of stewed hearts.
Recipe for salad from chicken hearts
Ingredients:
- Chicken hearts - 500 gr.
- Eggs of chicken - 3 pcs.
- Bank of canned peas
- Onion - 1 head
- Vinegar 9% - 50 gr.
- Fresh tomato - 1 pc.
- Sour cream or mayonnaise for refueling
- Salt
- Greenery for decoration
Preparation process: Chicken hearts to process and weld in water with addition of bay leaf until ready, cool and cut in half. Peel onion, cut into half rings andmarinate in vinegar for half an hour. Eggs boil hard and cut into cubes. Open the jar of the peas, drain the liquid and add to the dish with the other ingredients. Wash the tomato and cut into large cubes. Salt and season with sour cream or mayonnaise. Garnish with fresh herbs before serving.
Filling for pancakes from chicken hearts
Ingredients:
- Bulb onions
- Salt and pepper
- Vegetable oil - 2 tablespoons
Cooking process: Chicken hearts should be processed according to the rules and boiled until ready, then after pouring water, pass through a meat grinder. Peel onion and chop finely, fry in a pan, adding vegetable oil and warming it. Mix with ground meat from hearts, lay out on a prepared pancake, wrap. Serve these pancakes with sour cream or cheese sauce. We sincerely hope that our step-by-step recipes from the photo answered the question of how tasty to cook a chicken heart.
